Tagliatelle al ragu
The true Bolognese ragu, slow cooked with a little milk and white wine until rich and spoonable, over silky tagliatelle.
- Time3 hr
- LevelMedium
- Costabout £2.02 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oil in a large heavy pan. Cook the pancetta, onion, carrot and celery for 12 minutes until soft and golden.
12 min - 2
Add both minces and brown for 10 minutes, breaking up the lumps.
10 min - 3
Pour in the wine and let it bubble for 3 minutes. Stir in the purée.
3 min - 4
Add the tomatoes, stock and milk. Bring to a gentle simmer.
- 5
Cook with the lid ajar for 2 hours, stirring now and then, until thick, dark and rich. Add water if it gets dry.
120 min - 6
Cook the tagliatelle in salted water as the packet says, keeping a cup of the water.
10 min - 7
Toss the pasta through the ragu with a splash of pasta water. Serve with parmesan.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.